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Individual warm chocolate cakes with soft centers appeared on
restaurant dessert menus across the country late in the decade.

5 ounces bittersweet (not unsweetened) or semisweet
chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy

2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder or instant coffee
Large pinch of salt
1 tablespoon all purpose flour

1/2 cup chilled whipping cream

Generously butter four 3/4-cup soufflé dishes or custard cups.
Arrange on baking sheet. Stir chocolate and butter in heavy
small saucepan over low heat until smooth. Remove from heat;
stir in brandy. Cool 10 minutes, stirring occasionally.

Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon
espresso powder and salt in medium bowl until very thick ribbon falls when beaters
are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate
mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead.
Cover loosely; refrigerate. Let stand at room temperature 30 minutes before

Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester
inserted into center comes out with moist batter still attached, about 15 minutes.
Cool cakes 5 minutes.

Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl
until firm peaks form. Top cakes with whipped cream and serve warm.

Makes 4 servings.

Bon Appé***
Spetember 1999

hope this is the one!

bake first, ask questions later
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